Saffron lamb salad recipe

43 ratings Rate
  • Serves 4
  • 35 mins to prepare and 15 mins to cook
  • 530 calories / serving
  • Healthy
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Saffron Lamb SaladHERO

Grind the saffron to a powder. Add 1tsp boiling water and stir until the powder is dissolved.

Put the onion in a bowl with the lemon juice, saffron liquid and ½ tbsp olive oil. Add the lamb and season with freshly ground black pepper. Cover and chill in the fridge for a minimum of 30 minutes - ideally for 2 hours.

Mix together the lettuces, mint, spring onions, cucumber and radishes in a salad bowl.

Heat a nonstick pan, add the cumin seeds and dry-fry for 2 minutes. Grind lightly with the black of a spoon or the end of a rolling pin, then sprinkle over the yogurt.

Add the remaining oil to the pan. Add the lamb and cook for 8-10 minutes, turning frequently.

Lightly toast the pitta bread and cut into strips. Transfer the lamb to the salad bowl and toss thoroughly.

Serve warm with the pitta strips and yogurt dip.

See more lamb recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • pinch of saffron threads
  • ½ onion, finely chopped
  • juice of 1 lemon
  • 2tbsp of olive oil
  • 400g lean lamb, diced
  • 4 little gem lettuces, finely shredded
  • 2tbsp of mint leaves, torn
  • 4 spring onions, sliced
  • 1 cucumber, peeled if desired, washed and sliced
  • 2 bunches of radishes, trimmed and sliced
  • ½tsp of cumin seeds
  • 300g low-fat greek yogurt
  • 4 pitta breads
  • freshly ground black pepper
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  • Energy 2235kj 530kcal 27%
  • Fat 16g 23%
  • Saturates 5g 25%
  • Sugars 11g 12%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 61.5g Protein 39.2g Fibre 6g

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